My best family-friend’s grandmother Ellen “Mimi” Salky, whom I see like a grandparent of my own, makes flawless matzo balls each year for our Jewish holiday festivities. You might recall her teaching me how to perfect a loaf of challah and challah pull-apart monkey bread. Back to the balls, though—these are the fluffiest, lightest little clouds, which I crave year after year as the starter to our family meal.
This time, we made a mini version, which I served in disposable yet chic biodegradable bamboo bowls with soup spoons. How adorable for an appetizer-focused fete?
This recipe, which is recognizable because it’s on the Manischewitz matzo meal box, is mastered with practice — and I hope it graces your table this Hanukkah (and future holidays to come!).
makes 16-20 matzo balls
2 eggs
2 tablespoons vegetable oil
1 Manishewitz matzo ball packet
1 Manishewitz soup packet
10 cups cold water
1. In a small bowl, mix eggs and oil. Add matzo ball packet contents, and stir with a fork until combined. Chill in refrigerator for 15 minutes.
2. Meanwhile, heat water and soup packet in a 4-quart pot over high heat. Bring to a boil.
3. Remove matzo ball batter from fridge and form into mini balls using a measuring teaspoon—not completely leveled or heaping, but right in between! These will expand when cooking.
4. Drop balls into boiling soup. Cover tightly, reduce heat and simmer, about 20 minutes.